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In New York City, fall has definitely arrived and so has my appetite for heartier as well as comforting dishes like braises and stews. Perhaps this is why a recipe for farro with pork ragu looked so appealing. The fact that I had almost everything on hand except for the pork shoulder and a fresh bay leaf also increased the recipe’s appeal and thus it found its way to our table last night.

The recipe from Lidia Bastianich’s Lidia Cooks from the Heart of Italyis yet another example of the simplicity of Italian cooking: a minimum of ingredients prepared with a modicum of technique.

The finished dish was exquisite: succulent pork cooked slowly in a subtly spicy tomato sauce, which is then combined with earthy farro. Paired with a rich, plummy Aglianico, it met all my requirements for comforting fall fare.

Since I was cooking only for two, I prepared only 8 ounces of the farro and combined it with only half of the ragu. I also found that the pork required a longer cooking time than the one and half hours specified in the recipe. I cooked it for a full two hours, after which the meat was perfectly tender. Finally, for maximum flavor, be sure to scrape up any brown bits at the bottom of the pan after adding the wine and again after adding the tomatoes.

Farro with Pork Ragù Potenza Style from Lidia Cooks from the Heart of Italy
Makes about 4 cups, serving 6 with farro

The Ingredients

The Ingredients

For the ragù
2 pounds boneless pork shoulder
1/4 cup extra-virgin olive oil
1/2 Tbsp. kosher salt
2 Tbsp. chopped garlic (about 5 cloves)
1/2 tsp. peperoncino flakes, or to taste
1/2 cup white wine
3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1/4 tsp. freshly grated nutmeg

For the farro and serving
1 pound farro
1 fresh bay leaf
1 tsp. kosher salt
2 Tbsp. extra-virgin olive oil
1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano), plus more for passing (I used pecorino.)

Recommended equipment: A heavy saucepan, such as an enameled cast-iron French oven, 5-quart capacity, with a cover; a heavy 3- or 4-quart saucepan.

For the ragù: Trim the fat from the exterior of the pork. Cut it into bite-sized morsels, about 3/4-inch cubes, trimming more fat and bits of cartilage as you divide the meat. Pat the pieces dry with paper towels.

Pour the olive oil into the big pan, set it over medium heat and toss in the pork. Spread the pieces in the pan and season with the salt. Cook the pork slowly for 15 minutes or so, turning and moving the pieces occasionally as the meat releases its juices and they cook away.

Browning the pork

Browning the pork

When the pan is dry and the pork starts to sizzle and crackle, clear a hot spot on the bottom and drop in the chopped garlic and peperoncino. Stir and toast them for a minute or so in the hot spot until the garlic is fragrant and sizzling, then stir and toss with the meat cubes. Raise the heat a bit, pour in the white wine, stir and bring to a boil. Let the wine bubble until it is nearly evaporated and the pork is sizzling again.

Reducing the wine

Reducing the wine

Pour in the crushed tomatoes and a cup of water that has been sloshed around to rinse out the tomato can, grate on the fresh nutmeg and stir.

With the tomatoes

With the tomatoes

Cover the pan and heat the tomatoes to a boil, then adjust the heat to maintain a steady, gentle perking. Cook for about 1 1/2 hours until the pork is tender all the way through and falls apart under gentle pressure, and the sauce has thickened. If the liquid is still thin toward the end of the cooking time, set the cover ajar and raise the heat a bit to reduce it rapidly.

The finished ragu

The finished ragu

Meanwhile, prepare the farro, first rinsing it well and draining it in a sieve. Put it in the smaller saucepan with 6 cups cold water, the bay leaf, salt and olive oil.

The cooking liquid for the farro

The cooking liquid for the farro

Bring to a boil, stirring occasionally, then set the cover ajar and adjust the heat to maintain a steady simmer. Cook about 30 minutes, stirring occasionally until the grains are cooked through but still al dente. Turn off the heat, pour off excess liquid and keep the farro warm until the ragù is done.

The cooked farro

The cooked farro

To finish the dish: Have the ragù simmering and stir in the farro thoroughly. Cook together for a minute, so the grain is very hot. Turn off the heat, sprinkle the grated cheese on top and stir in.

The sauced farro

The sauced farro

Spoon the dressed farro into warm bowls, and serve immediately with more grated cheese at the table.

Wine Pairing: Aglianico

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